Shlack, rather than rolling the dough try to stretch it out by hand.
like this

I'm not gonna lie to you and tell you I can do it as well as this pizza man but you'll get a better crust if you don't roll it. A little bit of corn meal on the pizza peal helps it slide off better too. I occasionally use a perforated pizza pan but it seems like every time I do I burn myself on the damned thing.

My teenage sous chef and I just made 5 pans of Baclava and 200 pieces each of Spanakopita triangles and Spiced Lamb triangles for a wine event on Friday night.

Good coffee, good weed, and time on my hands...